Honey Almond Peanut Butter Cookies

🕒 Prep: 10 min
🔥 Cook: 12 min
🍽 Serves: 12
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These Honey Almond Peanut Butter Cookies are a delightful twist on the classic peanut butter cookie. With a hint of honey and a sprinkle of almonds, they're perfect for an afternoon treat or a late-night snack. Quick to whip up, they offer a deliciously nutty and naturally sweet flavor.

Ingredients for Honey Almond Peanut Butter Cookies

Peanut butter is the star of these cookies, providing a rich, creamy base. Choose a creamy variety for the best texture. Honey adds natural sweetness and a subtle floral note that complements the nuttiness. A large egg helps bind everything together, ensuring the cookies hold their shape. Vanilla extract enhances the overall flavor, offering a warm, aromatic touch. Almond flour gives a tender texture and keeps the cookies gluten-free. Baking soda adds just the right amount of lift, while salt balances the sweetness and enhances the flavors. Finally, sliced almonds on top add a delightful crunch and extra almond flavor.

Tips & Tricks

  • Use room temperature ingredients for a smoother dough.
  • If your dough is too sticky, pop it in the fridge for 10 minutes before scooping.
  • For an extra nutty flavor, lightly toast the sliced almonds before topping.

Serving Suggestions

These cookies are wonderful on their own, but for a special treat, pair them with a glass of cold almond milk or a scoop of vanilla ice cream. They also make a lovely addition to a dessert platter alongside fruit and cheeses.

Frequently Asked Questions

Can I use chunky peanut butter?
Yes, chunky peanut butter will add an interesting texture to your cookies.
Is there a substitute for almond flour?
You can try using oat flour, but it may slightly alter the texture.
How long do these cookies stay fresh?
Stored in an airtight container, they stay fresh for up to a week.

Honey Almond Peanut Butter Cookies Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures the cookies bake evenly and don’t stick. Next, grab a medium bowl and mix together the peanut butter, honey, egg, and vanilla extract until you have a smooth and creamy mixture. This forms the flavorful base of your cookies.

Now, stir in the almond flour, baking soda, and salt. Mix until a dough forms. It should be slightly sticky but firm enough to scoop. Using a tablespoon, scoop out dollops of dough and place them on your prepared baking sheet. Make sure to space them about 2 inches apart since they will spread a bit as they bake.

With the back of a spoon or your fingers, gently flatten each dough ball slightly. This helps them bake evenly. Top each one with a few sliced almonds, pressing them in lightly so they stick. Slide the tray into your preheated oven and let them bake for 10-12 minutes, or until the edges are golden.

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This brief cooling period allows them to firm up a bit. Then, transfer them to a wire rack to cool completely. This step is important for achieving the perfect texture.

Why You'll Love This Recipe

  • Simple to make with just a handful of ingredients.
  • Gluten-free for those with dietary restrictions.
  • Perfect balance of sweet and nutty flavors.
  • Crispy edges with a soft, chewy center.

Ingredients

1 cup creamy peanut butter
1/2 cup honey
1 large egg
1 tsp vanilla extract
1/4 cup almond flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sliced almonds for topping

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix peanut butter, honey, egg, and vanilla extract until smooth.
3. Stir in almond flour, baking soda, and salt until a dough forms.
4. Scoop tablespoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
5. Flatten each cookie slightly and top with sliced almonds.
6. Bake for 10-12 minutes, or until edges are golden.
7. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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